Food and Drink / Lancashire Recipes / Gluten Free Summer Pudding by Marco Calle-Calatayud

Gluten Free Summer Pudding by Marco Calle-Calatayud

Ingredients:
Homemade juvela bread rolls (Cut Discs)
1 Punnet Blueberries
1 Punnet Blackberries
1 Punnet Strawberries
1 Punnet Redcurrants
1 Punnet Raspberry
2 cups of water
1 cup of sugar

Method
1. Pour into a saucepan the sugar and water, bring to the boil and reduce the sugar syrup by half with a quarter sprig of vanilla bean.

2. Add your berries to your sugar syrup removing any stalks and boil for five to ten minutes until thick fruit syrup.

3.Place in sieve a piece of muslin and a bowl underneath and pour the contents from your sauce pan into the sieve and allow the bowl to catch the juice and leave to cool.

4. In a 6cm diameter metal ring, take a disc of juvela bread dip in the juice and place in the centre of metal ring. Add few berries and repeat again twice. Pour two tablespoons of juice over the top and remove the metal ring and serve with a quenelle of vanilla bean ice cream.